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Author | Message |
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Chris, on 23/2/2010 06:50pm Hi all I need some advice. I bought some "butter chillies" today by mistake. They appear to be whole chillies, fried in butter. I tried one and it was quite mild and very salty (not unpleasant though). What are you meant to do with them? Thanks in advance Chris | |
Mamta, on 24/2/2010 03:43am I am not sure what they are. If they are just mild chillies fried in butter, just you can add them to your sandwiches or eat them a vegetable side dish with an Indian meal. Mamta | |
Winton, on 24/2/2010 05:34am Intrigued Chris! Could they be 'white chillies' from Sri Lanka? What are the other ingredients in the pack apart from presumably chillies, butter (or ghee) and salt? | |
Winton, on 24/2/2010 12:59pm Not sure Chris! Seems they can be munched as a side dish or 'nibbles' for chilli hot heads, or mixed with more salt to create a 'chilli salt' to be used as a finishing seasoning. | |
Mamta, on 24/2/2010 01:10pm Does this look familiar, a dish from Andhra? Majjiga Mirapa http://cooking4allseasons.blogspot.com/2008/05/majjiga-mirapakaya-moor-milagai-dahi.html | |
Chris, on 24/2/2010 03:09pm I fried up a batch. It took a while to get the oil temerature right, but I got there in the end. Very moreish but for chilli heads only! | |
Tazio, on 9/3/2016 03:21pm Hi All, Better late than never, I got directed here while online to buy some butter chillies. They are great! You can use them as any chillies, I find them milder than usual dried red ones. Best of all, I add half or one, finely chopped, at the end of cooking. They add a nice slight saltiness, and a different layer of heat. I use this stuff almost every day, in my pasta dishes, in with potato etc. I sometimes stir-fry some finely chopped leek or onion for a couple of minutes and when cooked turn off the heat and stir in finely sliced raw garlic and butter chilli. Use as a fresh seasoning on your meal. I cook without salt usually, so this is a piquant addition. Off to order the butter chillies now. Mmmmmm | |
Mamta, on 10/3/2016 12:13am I am trying to experiment with Jodhpuri (from Jodhpur) chilli pickle at the moment. That too has yoghurt soaked chillies, pickled. It is extremely moreish. Mamta |
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